Strawberry Shortcake Ice Cream Cake

Here’s a delightful Strawberry Shortcake Ice Cream Cake recipe:

Ingredients:

For the Cake Layers:

• 2 cups vanilla wafer cookies (crushed)
• 1/4 cup unsalted butter, melted
• 1 quart vanilla ice cream, softened
• 1 quart strawberry ice cream, softened
• 1 cup fresh strawberries, chopped

For the Crumble Topping:

• 1 1/2 cups freeze-dried strawberries
• 1 cup vanilla wafer cookies (crushed)
• 1/4 cup unsalted butter, melted

For Decoration (optional):

• Whipped cream
• Fresh strawberries

Instructions:

1. Prepare the Cake Base:
   • In a bowl, mix the 2 cups of crushed vanilla wafers with 1/4 cup of melted butter until combined.
   • Press the mixture into the bottom of a 9-inch springform pan or deep cake pan to form an even crust. Place in the freezer for 15 minutes to set.
2. Assemble the Ice Cream Layers:
   • Spread the softened vanilla ice cream evenly over the cookie crust. Return to the freezer for 30 minutes to firm up.
   • After the vanilla layer is set, spread the softened strawberry ice cream on top. Sprinkle the chopped fresh strawberries evenly over the strawberry ice cream layer. Freeze for another 1-2 hours, or until the layers are firm.
3. Make the Strawberry Shortcake Crumble:
   • In a food processor, pulse the freeze-dried strawberries and 1 cup of crushed vanilla wafer cookies until you get a coarse crumb texture. Stir in the melted butter to combine.
   • Sprinkle the crumble mixture evenly over the top of the frozen cake.
4. Freeze and Serve:
   • Cover the cake with plastic wrap and freeze for at least 4 hours or overnight to let the flavors meld together.
   • When ready to serve, remove the cake from the pan, decorate with whipped cream and fresh strawberries if desired.

Slice and enjoy your refreshing and delicious Strawberry Shortcake Ice Cream Cake! Perfect for a summer treat or any special occasion.